Sheermal - Flaky, crisp, and very delicious, this rich, saffron and ghee- soaked flatbread is gorgeous for any festive table!
Course: Side Dish
Keyword: sheermal, flatbread with saffron
Author: Natasha Minocha
1 1/4cup ( 250 ml)Warm milk
2 1/2cups ( 300 gms) All-purpose flour
1/2cup ( 115 gms)Ghee, melted
Take out 1/4 cup of milk and dissolve saffron in it. Set aside.
Dissolve sugar in the rest of the 1 cup of milk.
In a large bowl, combine flour and salt.
Make a well in the center and pour in the milk sugar mixture, 2 teaspoons of saffron milk, and melted ghee.
Start mixing gradually. Knead to make a soft dough.
Cover with a damp kitchen towel and set aside for 10-15 minutes.
Divide the dough into 8 equal-sized portions. Shape them into balls.
Cover with a damp kitchen towel for 10-15 minutes.
Preheat the oven to 180C. Grease a baking tray or line with parchment paper.
Working with one ball at a time, roll it out into a disc, about 4.5"-5" in diameter. These should not be rolled out thin.
Prick the entire surfavce with a fork.
Place carefully on the prepared tray and bake for 5 minutes. Take the tray out, brush the flatbreads with saffron-infused milk. Immediately return to the oven for another 6-7 minutes or until the breads are golden and done.
Smear with ghee as soon as you take them out of the oven and serve warm. Enjoy!
This recipe has been adapted from Mr. Jiggs Kalra's famous cookbook Prashad.